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Savory Smoked Brisket Tacos Recipe with Zesty Pickled Red Onions

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Tender smoked brisket shredded finely and paired with bright, zesty pickled red onions served in warm tortillas for a perfect balance of smoky and tangy flavors.

Ingredients

Scale
  • 5 lbs beef brisket, trimmed
  • 2 tbsp kosher salt
  • 2 tbsp freshly ground black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional)
  • Wood chips (hickory or applewood recommended)
  • 2 large red onions, thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds (optional)
  • 1 cup water
  • 12 small corn or flour tortillas
  • Fresh cilantro leaves, roughly chopped
  • 1 lime, cut into wedges
  • Crumbled cotija cheese or queso fresco (optional)
  • Avocado slices or guacamole (optional)

Instructions

  1. Pat the brisket dry and trim excess fat, leaving a thin layer for moisture.
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl.
  3. Rub the spice blend generously all over the brisket.
  4. Wrap brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  5. Thinly slice red onions and place in a clean jar.
  6. In a saucepan, combine apple cider vinegar, sugar, salt, peppercorns, mustard seeds, and water; heat until sugar and salt dissolve.
  7. Pour hot brine over onions, let cool to room temperature, then seal and refrigerate overnight.
  8. Preheat smoker or grill to 225°F (107°C) and add wood chips for smoke.
  9. Place brisket fat side up on the grate and smoke until internal temperature reaches 195°F (90°C), about 8 to 12 hours.
  10. Wrap brisket in butcher paper or foil after it hits 160°F (71°C) to keep moist during stall.
  11. Remove brisket and let rest wrapped in foil for 30 minutes.
  12. Slice against the grain into thin pieces or shred with forks.
  13. Heat tortillas in a dry cast iron skillet or wrapped in foil in a warm oven until pliable and slightly charred.
  14. Assemble tacos by piling brisket on tortillas, topping with pickled onions, cilantro, lime juice, and optional cheese or avocado.
  15. Serve immediately.

Notes

Let the brisket rest overnight after seasoning for deeper flavor. Pickled onions taste best after resting overnight. Wrap brisket at stall temperature to keep moist. Warm tortillas until soft and slightly charred but not brittle. Add a splash of pickling brine or barbecue sauce if brisket seems dry. Use a reliable meat thermometer to ensure proper doneness.

Nutrition

Keywords: smoked brisket tacos, pickled red onions, brisket recipe, taco night, smoky tacos, easy brisket tacos, zesty pickled onions

Find it online: https://evabakery.com/savory-smoked-brisket-tacos-recipe-with-zesty-pickled-red-onions-easy-guide/